It’s that time of year! Time to buy some Brussels sprouts as late fall is when they are at their best. I recently picked some up at our local farmers market and they were so good roasted! Growing up I hated Brussels sprouts, they were mushy and tasted awful. Then my niece made some roasted ones for dinner a while back and now I love them! Thanks Alison for reintroducing me to this very healthy green vegetable!
Brussels sprouts is one of the most nutritious foods we can eat and are very high in protein. They belong in the cabbage family and are considered a cruciferous vegetable. They are loaded with Vitamin C and K as well as a host to many other vitamins and minerals including calcium and potassium. If we don’t eat up the whole batch, I’ll toss them in soup as it adds an extra vegetable and flavor.
Roasted Parmesan Brussels Sprouts
1 pound Brussels sprouts, rinsed, ends trimmed
1 tsp. fresh squeezed lemon juice
2-3 garlic cloves, minced
3 green onions, sliced
2 Tbsp. MCT or coconut oil
1 tsp. Signature Blend Spice
Sea salt & pepper to taste
1/8 -1/4 cup freshly grated Parmesan cheese (optional)
Place Brussels sprouts in a roasting pan and toss in melted coconut or MCT oil. Sprinkle with the lemon juice, green onions and garlic. Season with seasonings and toss gently.
Bake at 350° cook for 20 minutes, then stir so that the sprouts get coated with the oil in the pan. Cook for another 10 minutes. Then sprinkle with Parmesan (if desired) and cook for another 5 minutes. The sprouts should be nicely browned, some of the outside leaves crunchy, and the interior should be cooked through.